Food Sun-Dried Tomato Romesco Chicken A simple and vibrant sauce elevates this chicken-and-pasta weeknight dinner. By Adam Dolge Adam Dolge Instagram Adam Dolge has spent his professional life creating the recipes that feed millions of Americans. For nearly two years, Adam worked for the Meredith Food Studio (now the Dotdash Meredith Food Studios) in Birmingham, Alabama, testing and developing recipes for Real Simple and other brands, including Cooking Light, Southern Living, Food & Wine, People, and Health. He currently works as the lead recipe developer for EatingWell. Real Simple's Editorial Guidelines Updated on October 17, 2022 Print Share Share Tweet Pin Email Photo: Jennifer Causey Prep Time: 30 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts Romesco sauce is the foundation of a meal that's guaranteed to be scrumptious. This vibrant red sauce hails from Catalonia, Spain. It’s traditionally a thick, blended mixture of tomatoes, red bell peppers, onion, garlic, almonds, and olive oil. It’s most often served with fish or chicken, but you'll also find it with roasted vegetables, pasta, sandwiches, and even as a dip. In this weeknight rendition, two supermarket shortcuts (sun-dried tomatoes and roasted bell peppers) make an intensely flavorful sauce to coat the springy pasta and juicy chicken cutlets. Ingredients 8 ounces rigatoni or penne pasta 1 7-ounce jar whole sun-dried tomatoes in oil 1/4 cup chopped fresh flat-leaf parsley 1 1/4 teaspoons kosher salt, divided, plus more for water 1/4 cup plus 2 tablespoons chopped almonds, divided 2 jarred roasted red bell peppers, drained and chopped 2 cloves garlic, smashed 1/4 cup olive oil 1 tablespoon sherry vinegar 4 chicken breast cutlets (1 pound total) 1/2 cup heavy cream Directions Bring a large pot of salted water to a boil. Cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Meanwhile, drain tomatoes, reserving 3 tablespoons oil. Chop tomatoes; place 1/4 cup in a small bowl for gremolata. Add parsley, 1 tablespoon reserved tomato oil, 1/8 teaspoon salt, and 2 tablespoons almonds to tomatoes in bowl for gremolata. Make romesco sauce: Process remaining chopped tomatoes, roasted red bell peppers, garlic, olive oil, 1/4 cup water, vinegar, remaining 1/4 cup almonds, and 1/2 teaspoon salt in a blender until smooth, about 30 seconds. Heat remaining 2 tablespoons reserved tomato oil in a large skillet over medium-high. Pat chicken dry and sprinkle with 1/2 teaspoon salt. Add chicken to skillet; cook, turning occasionally, until well browned and cooked through, 2 to 3 minutes per side. Transfer chicken to a plate, reserving any drippings in skillet. Add cooked pasta, cream, romesco, 1/4 cup reserved pasta water (plus more if needed), and remaining 1/8 teaspoon salt to skillet. Toss until pasta is well coated. Serve pasta with chicken, topped with gremolata. Print Nutrition Facts (per serving) 1248 Calories 54g Fat 37g Carbs 150g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 1248 % Daily Value * Total Fat 54g 69% Saturated Fat 15g 75% Cholesterol 419mg 140% Sodium 917mg 40% Total Carbohydrate 37g 13% Dietary Fiber 6g 21% Total Sugars 4g Protein 150g Vitamin C 169mg 843% Calcium 164mg 13% Iron 8mg 47% Potassium 2230mg 47% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.